Cast Iron Pan
Thick, crunchy-bottomed skillet pizza with a crisp cheese rim. No kneading, no stone.
Cast Iron Classic
Kenji's Foolproof Pan Pizza, topped. Low-moisture mozzarella pushed to the skillet wall for a frico rim, cooked sauce spooned on top of the cheese, cup-and-char pepperoni.
Open recipe →Cast Iron Pepperoni
The pan pizza with the pepperoni pushed to the edge as well as the middle, so the slices at the wall fry in the cheese. Sauce on top of the cheese, as with every pan pie here.
Open recipe →Cast Iron Sausage & Onion
Crumbled sausage and thin onion baked into the skillet pie. The onion goes on raw and cooks in the sausage fat under the broiler-hot lid of cheese.
Open recipe →Cast Iron White (garlic & ricotta)
The skillet pie without tomato: garlic oil under the mozzarella, ricotta in dollops on top, a frico rim all the way round. Lemon zest at the end is the trick nobody expects.
Open recipe →Cast Iron Mushroom & Fontina
A white skillet pie: fontina grated in with the mozzarella for richness, browned mushrooms on top, thyme. The frico rim tastes of fontina, which is the reason to make it.
Open recipe →Cast Iron Elote
Mexican street corn in a skillet: lime-chili crema under mozzarella and cotija, charred corn, jalapeño and red onion, with cilantro, lime and Tajín once it's out. Char the corn properly; that smoky edge is half the flavour.
Open recipe →Cast Iron Brussels Sprouts & Pancetta
An autumn skillet pie: shaved Brussels sprouts that crisp like chips, pancetta, garlic cream and mozzarella, with lemon zest at the end to wake it up. Shave the sprouts thin with a knife or a mandoline.
Open recipe →Cast Iron BBQ Chicken
The pie California Pizza Kitchen opened with in 1985: BBQ sauce in place of tomato, mozzarella and smoked gouda, chicken and red onion, cilantro at the end. The gouda is what makes it, so don't swap it out.
Open recipe →Cast Iron Taco Pizza
The Midwest taco pizza: seasoned refried beans, taco beef and two cheeses baked in the skillet, then cold lettuce, tomato and crushed Doritos piled on. Add the cold toppings at the table or they'll go soggy.
Open recipe →Cast Iron Greek
Spinach, feta, Kalamata olives and red onion over garlic oil and mozzarella, with oregano and lemon. It's the Greek-American pizzeria pie, and the feta stays in salty pockets rather than melting away.
Open recipe →